River Cottage Autumn

Chinese-style pig's trotters recipe

These piquant pig's trotters are wonderfully succulent - a pleasingly Oriental combination of sweet and sour, hot and aromatic.

Serves about 8


  • 2-3 tbsp sunflower or groundnut oil
  • 6 pig's trotters
  • Knuckle of pork
  • About 4 or 5 'thumbs' of fresh ginger
  • 3-4 large cloves of garlic, crushed slightly and slipped out of its skin
  • 1l organic apple juice or enough to cover
  • 75ml organic soy sauce
  • 40ml organic cider vinegar
  • 20g unrefined caster sugar
  • 2 large, whole, fresh red chillies
  • Freshly ground black pepper

To serve:

  • Fine noodles and wilted greens; chard is particularly good with this dish


How to make Chinese-style pig's trotters

1. Heat the oil over a medium-high heat in a large, heavy-bottomed saucepan. Brown the trotters and knuckle of pork, turning to ensure they are evenly browned all over.

2. Break off one 'thumb' of ginger; peel it and slice it thinly. Peel the rest and grate it. Peel the garlic and crush 2-3 of the cloves; finely slice the remaining one.

3. Add the ginger and garlic to the meat and stir everything together. Next, add the apple juice, soy sauce, cider vinegar, sugar and enough water just to cover.

4. Finally, add the whole red chillies and a few grinds of black pepper, bring to the boil and then lower the heat and cook uncovered on a low simmer for 1-1.5 hrs. The trotters should be really tender and the sweet-and-sour sauce nicely reduced. Taste and adjust seasoning if necessary. Serve with fine noodles and wilted greens.

© River Cottage


Average rating: 3.5/5
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Thursday 16 October 2008
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